- For the cupcakes
- ¾ cup butter
- ¾ cup caster sugar
- 3 eggs (beaten)
- 2 Tbsps marshmallow cream
- 1 ½ cups self-rising flour
- 1 tsp vanilla extract
- 2 Tbsps milk
- To decorate
- pink and white Mini Marshmallow
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole deep bun tin.
Beat the butter and sugar until light and fluffy. Gradually beat in the eggs until blended. Stir in the marshmallow cream.
Sift in the flour and stir into the mixture until blended. Stir in the vanilla and milk.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: beat the butter until soft. Gradually sift in the icing sugar and beat until smooth. Beat in the vanilla until smooth.
Spread a little buttercream in the centres of the cakes. Arrange the marshmallows on the buttercream.